Cheesy Mexican Cornbread Recipe
Cornbread is the ultimate Southern comfort food. It's the perfect addition to all types of dishes including barbecue, pot pie, and beef stew. While most recipes call for the inclusion of sugar or honey, this recipe eliminates both and instead pursues a more savory route with flavors from the Southwest and Mexico. This recipe has it all with green chiles for a sweet and tangy touch, jalapeños for a bit of heat, and shredded cheddar cheese for that cheesy melty goodness!
Recipe developer and registered dietitian nutritionist, Kristen Carli, MS, RD, brings us this recipe for cheesy Mexican cornbread. Because of the flavor profile of this cornbread, it is best served alongside turkey chili or slow cooker pot roast. But don't take our word for it. Try it yourself by following our step-by-step guide to making this cornbread at home. We know you won't be disappointed.
Gather your ingredients for this cheesy Mexican cornbread recipe
To make this cheesy Mexican cornbread, you can start by gathering your ingredients. For this recipe, you will need cornmeal, flour, baking powder, salt, pepper, eggs, buttermilk, butter, jalapeños, green chiles, and shredded cheddar cheese. This cornbread has a kick to it, so if you don't like spice, feel free to add less jalapeño.
Make cornbread batter
Mix up the cornbread batter in a large bowl. Add the dry ingredients first: cornmeal, flour, baking powder, salt, and pepper. Whisk the dry ingredients until they are well combined. Then, add in the eggs, buttermilk, and melted butter. Using a silicone spatula or a wooden spoon, mix the batter up. Make sure to break up the eggs with your spoon while mixing.
Add in flavorful mix-ins
Once you have the batter combined, it's time to add in the mix-ins. In this cornbread recipe, you will add the diced jalapeños, green chiles, and the shredded cheddar cheese. Stir this combination well. You want to ensure that the mix-ins are thoroughly incorporated so that you can get a bit of flavor in every bite.
Bake cheesy cornbread
Preheat the oven to 400 F and spray a 9-inch cake pan with nonstick cooking spray. Then, pour the prepared batter into the pan. Spread the top of the batter with a silicone spatula evenly. Then, bake the cake pan in the oven for 20 to 25 minutes. You'll know the cornbread is done because you will see a slight golden color and if you remove the cake pan from the oven and poke the bread with a toothpick, it will come out clean. If it comes out with batter on it, you know you need to bake for a few more minutes.
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 eggs
- 1 cup buttermilk
- ¼ cup unsalted butter, melted
- 2 jalapeños, diced
- 1 (4-ounce) can of green chiles
- ½ cup shredded cheddar cheese
- Preheat the oven to 400 F. Spray a 9-inch cake pan with nonstick cooking spray.
- Add the cornmeal, flour, baking powder, salt, and pepper to a large bowl. Whisk to combine.
- Add the eggs, buttermilk, and melted butter. Mix until combined, making sure to break up the eggs.
- Add the jalapeños, green chiles, and cheese. Stir well to combine.
- Pour into prepared pan. Bake for 20 to 25 minutes.